I love that stuffing can be made so many ways – even without bread! Yes – it is true. Let me introduce you to my Quinoa Cranberry (No Bread!) Holiday Stuffing.
This Quinoa Cranberry (No Bread!) Holiday Stuffing is certainly not your traditional version of holiday stuffing! But, hear me out!
This stuffing is absolutely protein packed with the pork and the quinoa, then add in the amazing texture of the pecans and cranberries, and I think I can convince you this version of holiday stuffing is worth deviating from the norm!
Bonus points for this recipe on the make ahead front.
1 – this can be made ahead completely and then just warmed up in the oven, and 2- leftovers can be frozen (if you have any!).
A few tips and notes about this recipe:
- You will need to adjust the salt depending on the broth you use. When I use homemade broth, I need to add more salt. But if using commercial broth, you might be ok without added salt.
- You can get creative a bit with the flavours depending on the sausage you use. I have used many different flavours and they all work fine with this. You can also go super lean and swap out the pork for ground turkey or chicken. You may need to bump up the seasonings a bit, though.
- When you add the poultry seasoning to the meat and onion mixture, you are going to think woah this is alot. Remember you are mixing in all of the quinoa mixture so you do in fact need the full amount. Don’t reduce it.
- I get my TruRoots Sprouted Rice and Quinoa Medley at Costco!
- 2 cups TruRoots Sprouted Rice & Quinoa Blend I get this at Costco
- 4 cups chicken broth
- 1.5 TBS Dijon mustard
- 1 tsp dried oregano
- 2 TBS coconut oil or butter
- 3 pork sausages casings removed
- 1 TBS poultry seasoning
- 3/4 cup onion diced
- 1 cup diced mushrooms
- 4 cloves garlic minced
- ½ cup dried cranberries
- ¾ cup rough chopped pecans
- parsley garnish
In a medium saucepan, combine the sprouted rice/quinoa blend with chicken broth, oregano, and dijon mustard. Bring to a boil. Cover. Reduce heat and let simmer 25 minutes.
Meanwhile, melt coconut oil and sauté onion, garlic, mushrooms, sausage, and poultry seasoning until sausage is fully cooked.
Add the cranberries and pecans and saute for 2 more minutes, and remove from heat.
When rice/quinoa blend is cooked, combine with sausage mixture.
Garnish with parsley.
I have noticed that the rice mixture might appear quite sticky. As it cools, it takes on more of a crumbly texture, so don't worry!
So, there you have it, the first of (hopefully) a few delicious twists on holiday classics!
Have you tried any other twists on traditional holiday meals? Tell me in the comments below!